Most bruises form when small blood vessels (capillaries) near the skin's surface are broken by the impact of a blow or injury â often on the arms or legs. When this happens, blood leaks out of the vessels and initially appears as a black-and-blue mark. Eventually your body reabsorbs the blood, and the mark disappears. Generally, harder blows cause larger bruises. However, if you bruise easily, a minor bump â one you might not even notice â can result in a substantial bruise. Some people â especially women â are more prone to bruising than others.
The lipids are found primarily in meats and dairy foods, at least, these are the most visible sources, but most foods contain some fat. Some of the richer vegetable sources of dietary fat are nuts and seeds, soybeans, olives, peanuts, and avocados, and these contain the needed or essential fatty acids (EFAs).
Introduction. In addition to their nutritional importance lipids are also used in foods because of their characteristic physicochemical properties, such as mouthfeel, flavor, texture and appearance. They are also used as heat transfer agents during the preparation of other foods, e.g. for frying..6.1. Introduction. Foods which contain high concentrations of unsaturated lipids are particularly susceptible to lipid oxidation. Lipid oxidation is one of the major forms of spoilage in foods, because it leads to the formation of off-flavors and potentially toxic compounds.